These soft buns go great with our REAL Falafel Burgers and Mezze Platter.
2 cups Brown Rice flour or All-Purpose Gluten-Free Flour (we use Bob’s Red Mill)
1 cup Tapioca Flour
1/2 cup Garbanzo Flour
1/4 cup ground golden flax seeds
1 teaspoon xanthan gum
2 teaspoons baking soda
2 Tablespoons vinegar
1 3/4 cups warm water
2 Tablespoons sesame seeds
2 Tablespoons unsweetened, non dairy milk or water
Preheat oven to 350oF. Line one large baking sheet with parchment paper.
In a large bowl mix together flours, tapioca, flax seeds, baking soda and xanthan gum. Pour in the water and vinegar and make a thick batter. The batter will be a little stiffer and dryer is you are using rice flour. With a small ladle, scoop the batter, about 1/3 cup and in a circular motion using the back of the ladle, form into a 3 inch diameter circle, 1/2 inch thick. Repeat until all the batter is used up. For mini burgers use about 2 tablespoons of batter/dough for each 2 inch burger. Using a food brush, lightly coat the tops bun with non dairy milk or water. You can also use the brush to smooth out the top. Sprinkle seeds on top of each roll. Bake for 20-25 minutes. Let cool, and serve.